Stollen. What can I say about stollen? Well, the first thing would be to make certain that you have a lot of bowls and pans and dishwashing liquid before you start. Seriously! This has to be one of the messiest, time consuming recipes that I have ever tried. Was it worth it? You bet.
The smell of the dough was overwhelmingly fragrant. The kitchen smelled heavenly for hours.
I let it sit in the refrigerator for two days and gathered up the courage to roll it out and shape it. This part was exciting for me because I've never rolled anything into a rectangle before. I had a lot of fun checking the size with my tape measure.
I had one problem that I couldn't overcome. I have a very small oven and none of my pans were large enough to allow the wreath to rise to it's full shape. One side ended up kinda flat where it pressed up against the pan. I can't be upset about that though because it was beyond my control and it really didn't harm anything other than my excessive desire for perfection.
Out of the oven, it smelled wonderful. After I had dusted the stollen with the powdered sugar both my husband and my daughter begged to eat it straight away. They were denied. This little beauty was meant for the holiday table.
As the smell suggested, the stollen was delicious. A labor but worth the effort
